Instructions: In a heavy 1-quart saucepan, mix dry ingredients until lump-free. Stir in cold water and cook over medium heat, stirring often, until syrup comes to a full rolling boil. Remove from heat, stir in vanilla. Cool slightly, pour into glass pint jar with screw-top lid, cover and refrigerate up to 4 weeks.

Makes 2 cups, enough for 8 large mugs of Hot Chocolate.

TO MAKE HOT CHOCOLATE (one serving):
Stir 1/4 cup TRULY CHOCOLATE SYRUP with 2/3 cup milk (skim or 1%) in a heavy saucepan and heat on stovetop; or combine in a large mug and microwave to just below boiling. Stir well and serve.

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